Winner of the Platinum Award at the 2021 Nihoncha Awards in Tokyo, this zairai variety of kamairicha (pan-fired green tea instead of steamed green tea) has been withered slightly to give it a complex floral aroma.
About Zairai and tea plant cultivars: Literally "Coming from existing" plants, the term "zairai" refers to the "original" tea plants in Japan...in other words before the modern methods of identifying and propagating cultivars was known. Tea plants that were grown from the seeds of tea plants that were also grown from seeds all the way back to the first tea plants planted from seeds a millennium ago. The modern cultivar refers to plants that has been cultivated to have specific DNA, and are propagated using cuttings to preserve that DNA and the characteristics of that DNA (i.e. flavor). In Japanese, tea professionals use the term hinshu 品種, literally "type"; with the exception of the zairai hinshu, the term is synonymous with the English term "cultivar".
Surprisingly strong toasty flavor despite the processing and refinement methods (final roasting) being the same as other cultivars.
- Tea: 3g, Time: 2 min, Water: 100C/212F, 200 ml
- Resteep 3-4 times.
- Ingredients: Green tea
- Cultivar: Zairai (non-cultivar, grown from seeds)
- Harvest: Spring
- Region: Haruno Village, Tenryu Region, Shizuoka
About Osada Tea
Established in 1948, Osada Tea is an award winning producer and wholesaler of Japanese tea, focusing on organic tea production, and working closely with the farmers of the Isagawa Tea Agriculture Cooperative in Haruno Village, Tenryu Region of Shizuoka.
4th generation tea master, Osada Natsumi, holds 8th-dan rank of tea appraisal, is registered as a Japanese Tea Instructor, and was Champion of the 58th National Tea Appraisal competition.
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